Today, we’re talking about cucumbers.
Specifically, how to slice, dice, chop those babies.
I didn’t always feel this strongly about cukes until I took a cooking class at Charleston Cooks years ago and learned a ton of great cutting techniques.
Ever since, I’ve been oddly obsessed with perfect cucumber cubes, thin slices, julienned cucumbers…you name it.
They’re one of those vegetables that are weirdly satisfying to prepare… and knowing the best way to cut them makes the whole experience better.
Picking the Right Cucumber
Not all cucumbers are created equal. If you’ve ever sliced into a hothouse cucumber with its thicker skin and watery cucumber seeds, only to have it flood your cutting board, you know what I mean.
This is why I usually grab Persian cucumbers or Kirby cucumbers. They’re crisp, have fewer seeds, and come in a smaller size, perfect for smaller dice or thin slices.
If I’m making my favorite salad (usually something with sesame oil, red chili, and a ton of cucumber), I’ll go with long English cucumbers—they’re ideal for uniform pieces and have a nice, thin skin.
Pro tip: Always rinse under cool running water or soak in cold water to remove any pesticide residue, especially if you’re leaving the cucumber skin on.
My Go-To Tools for the Job
If there’s one thing I’ve learned from every executive chef I’ve watched on TikTok, it’s that you should make sure you have a sharp knife.
Dull knives slip, tear, and leave you with ragged edges. Not cute.
You’ll also want a sturdy cutting board and maybe a vegetable peeler if the skin’s too tough for your liking.
Cutting Techniques I Swear By
Here’s how I cut cucumbers, depending on the dish:
1. Cucumber Slices
Simple, classic, and perfect for sandwiches or a quick cucumber salad. I cut off the ends of the cucumber, then slice crosswise into thin, even rounds. This is the fastest way to prep whole cucumbers.
2. Cucumber Sticks
Great for dipping or snacking. I cut the cucumber in half lengthwise, then again into quarters. From there, it’s easy to make narrower cuts or wider cuts depending on the vibe.
3. Cucumber Dice
The best way to prep for salsas, toppings, or even as a base for different dishes. I start with flat ends, slice lengthwise, then turn the shaft of the cuke flat side down and dice into little bites of cucumber. Keep them uniform pieces for better texture.
4. Julienned Cucumbers
I’ve been loving this for Asian noodles, slaws, or anything that needs a little crunch. Use a mandoline or cut into thin strips by hand. This was my second favorite new cut I learned recently!
How to Store Cut Cucumbers
Once your prep work is done, store them in an airtight container in the fridge with a paper towel to absorb moisture. They’ll stay crisp for a few days, which is perfect for tossing into your favorite dishes all week long.
Frequently Asked Questions (FAQs): Cucumber Edition
Q: What’s the best knife to use?
A: A chef’s knife with a sharp blade works for most cuts, but a serrated knife helps with thicker skins or extra juicy American cucumbers.
Q: Can I leave the skin on?
A: Yes! Especially with Persian, Kirby, or English cucumbers that have thin skin. Just wash them well to remove any pesticide residue.
Q: Why are my cuts uneven?
A: It usually comes down to rushed technique or the wrong knife. Slow down, focus on the size of your dice. You’ll make fewer mistakes that way.
Q: How do I know if a cucumber is fresh?
A:Look for firm, minimal blemishes, and a vibrant green color.
Whether you’re making a cucumber salad, topping a sandwich, or prepping for a big summer dinner, knowing how to cut cucumbers the right way makes a huge difference.
There are so many different ways to prep them depending on the desired length, texture, or dish.
I recommend practicing with a variety of types so you get comfortable.
Don’t be afraid to play with bigger chunks of cucumber or elegant thin strips.
You’ll find your favorite way in no time!
